WHY BE A FAT HEAD? Your choice of DIETARY FATS can be the biggest factor in determining you health or degeneration.

WHAT IS FAT? Concentrated sunlight energy. Fats are carriers for the fat-soluble nutrients and assist in the absorption and conversion of vitamins and minerals used in all life processes and vital to our health. They make up the cell membrane of every single living cell in the body, protecting the more delicate nucleus. There are many different types of fat in the diet/body and the scope of their functions is varied.

WHEN DID EATING LESS FAT BECOME SO HEALTHY? Why have we been avoiding these saturated fats?? Simple, it’s conditioning…

“The idea that saturated fats cause heart disease is completely wrong, but the statement has been ‘published’ so many times over the last three or more decades that it is very difficult to convince people otherwise unless they are willing to take the time to read and learn what…produced the anti-saturated fat agenda.” (Dr. Mary Enig, Consulting Editor to the Journal of the American College of Nutrition, President of the Maryland Nutritionists Association, and noted lipids researcher.)

It’s hard to swallow that these and other convincing yet completely misleading, and previously unquestioned and regarded of as fact statements can be so damaging to our health, right? If you would like to read more, here are documented studies that FAILED TO LINK SATURATED FAT WITH HEART DISEASE.

3 Essential Fats for the Kitchen based on the bio-chemical stability, their availability:

Organic Grass-fed Ghee / Butter Oil

Virgin Coconut Oil

Palm Oil

Dr. Bruce Fife has two great books on the health benefits of coconut oil, see here and here, as well as a book on palm oils.

Some, if not all, may will be asking, “wait what about olive oil?” Above we listed the most stable oils for cooking, but for raw purposes, like dips, salad dressings, etc. Click here for more information on olive oils.

These are the common toxic oils we find in the kitchens of our friends and family’s homes that are slowly KILLING them as well as in the restaurants that we find popular. Look at the ingredients when buying any prepared food and avoid these:

• CANOLA OIL

• CORN OIL

• SAFFLOWER OIL

• VEGETABLE OIL (usually a combination of some if not all the above)

Whether they are organic from Wholefoods or from the restaurant depot, these will develop toxicity in the body and according to leading natural food scientists, they likely to cause auto-immune like responses and inflammation that will make you think you pushed it too hard during yoga yesterday. Achey joints? Arthritis like symptoms? Catch every cold you see? Kids have multiple ear infections? Antibiotics every flu season? The list goes on and on…

Unfortunately, the polyunsaturated oils which most of us have been told are “safe/healthy,” are the deadliest oils on the market. Corn, soy, safflower, and CANOLA oxidize easily (go rancid) through the process of heating/cooking.  Resulting in trans fat, damaging free radicals, and other carcinogens. In other words, what is claimed to be trans-fat free is, when exposed to heat from cooking, actually is full of them!

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